CN1282419C - Oil composition - Google Patents

Abstract

Disclosed herein is an oil composition comprising the following components (A) and (B): (A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are omega3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are omega3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

Description

oil composition

Background of the invention

field of invention

The present invention relates to an oil or fat (hereinafter simply referred to as "oil") composition which has a good fragrance, is difficult to color, and has high hydrolytic stability even under harsh conditions of prolonged high-temperature heating, Oxidation stability and emulsification stability, and therefore can be used in various pharmaceutical preparations, food and feed, and has a good inhibitory effect on the accumulation of body fat.

In recent years, research on the relationship between body fat distribution and various lifestyle-related diseases has progressed. Specifically, it has been shown that accumulation of visceral fat such as intraperitoneal fat and hepatic fat is highly correlated with diabetes, hyperlipidemia, liver disease, hypertension, etc., not to mention obesity. It is therefore important to reduce body fat from the standpoint of prevention and treatment of these diseases.

Technology using diglycerides as edible oils has been disclosed (Japanese Patent Application Laid-Open No. 7-16053, U.S. Patent No. 4,656,045, EP 0525915 and WO96/32022, etc.), and it has been found that diglycerides have the ability to reduce body fat accumulation thereby preventing obesity (Japanese Patent Application Laid-Open No. 4-300828 and U.S. Patent No. 6,004,611, etc.). Diglycerides are considered to inhibit the rise of neutral lipids in the blood, thereby reducing the accumulation of body fat.

However, diglycerides, like triglycerides, are hydrolyzed and oxidized by heating or prolonged storage. The smoke point of diglycerides is lowered due to the influence of fatty acids released by hydrolysis, causing odor and handling problems during cooking. In addition, oxidation also causes problems such as deterioration, odor, coloring, and spoilage.

There is no extremely useful prior art that provides methods for improving the hydrolytic stability of oils (triglycerides), on the other hand, it has been proposed to add various antioxidants to frying oils and to add them as synergists The method of citric acid, as a technique to prevent oxidation (Saiwai Shobo, "Theory and Practice of Fried Food", 1976). However, in the specific latter method, citric acid or its salt is hardly soluble in oil, so its effect is not sufficient (Japanese Patent Application Laid-Open No. 49-86557).

On the other hand, it is known that triglycerides, especially triglycerides containing ω3-type unsaturated fatty acids have physiological effects such as antiallergic effects (Japanese Patent Application Laid-Open No. 63-36744) and effects of preventing circulatory diseases (Japanese Patent Application Laid-Open 61-85143). On the basis of such properties, it has been proposed to apply it to foods and beverages for infants and patients with allergic diseases (Japanese Patent Application Laid-Open No. 9-121766).

However, this triglyceride containing high unsaturated fatty acids is very easy to be oxidized. In Japanese Patent Application Laid-Open Nos. 4-46998 and 8-116878, etc., the use of these triglycerides in edible oils is proposed. However, oxidation stability is not sufficient. In order to solve this problem, it is known that a method for preventing oxidation of triglycerides is to add a large amount of antioxidants. However, there are very few antioxidants that can be dissolved in large amounts in triglycerides, and their use is limited. In addition, these very few antioxidants cannot obtain sufficient antioxidant effects even if they are used in large quantities. Another method for preventing oxidation is to perform pulverization (Japanese Patent Application Laid-Open Nos. 9-121766 and 7-313057) and the like. However, it has been difficult to extend the changes made to a method of preparation. As described above, under the current circumstances, no technology has been established that can widely handle triglycerides containing high unsaturated fatty acids.

As far as the oxidative stability of triglycerides and diglycerides containing high unsaturated fatty acids is concerned, there is a need to improve the use in restaurants under particularly harsh conditions such as fried food factories, plate-packed fast food restaurants, restaurants, restaurants, etc. Particularly strong requirements for oils and process oils. In some cases, ascorbyl palmitate, tocopherol, etc. can be used in bulk as antioxidants. However, its effect is not sufficient. In the case of oil, there are problems such as an increase in the acid value, discoloration of the appearance, and the like during cooking, and the like. In the case of fried foods, there is a problem that flavor, color tone, and/or appearance, etc. are deteriorated due to soapy smell, etc. caused by decomposition of fatty acids. More specifically, diglyceride has a unique effect of suppressing body fat accumulation, and on the one hand involves a problem that its use is limited by the conditions of use. On the other hand, among highly unsaturated fatty acid-containing triglycerides, from the standpoint of oxidation stability and flavor, no solution has been found to use alone at high temperatures. Furthermore, no widely available technology for processing triglycerides containing high unsaturated fatty acids has been established so far due to great limitations in preparation.

Brief description of the invention

It is therefore an object of the present invention to provide an oil composition which has a good fragrance, is difficult to color, and has excellent hydrolytic stability, oxidation stability and Emulsion stability, can be widely developed for various pharmaceuticals, food and feed, and has excellent inhibitory effect on body fat accumulation.

The inventors of the present invention found that when the content of diglycerides and triglycerides in the oil composition and the content of specific unsaturated fatty acids among the fatty acids constituting these glycerides were changed, the amount of antioxidants dissolved in the oil composition increased, and the resulting The oil composition can be provided as an oil which has good flavor, is difficult to color, and has excellent hydrolytic stability and oxidation resistance, good emulsification stability, and excellent fatty acid uptake balance even under harsh conditions of heating at high temperature for a long time. composition, which can be widely developed for various medicaments and foods, and has an excellent inhibitory effect on the accumulation of body fat, and the inventors of the present invention have also found that even when the content of diglyceride is lower than that of conventional diglyceride-containing oil combinations It also has an excellent effect of inhibiting body fat accumulation when used as a substance (US Patent No. 6,004,611).

The present invention therefore provides an oil composition comprising the following components (A) and (B):

(A) 15-70% by weight of diglycerides, wherein less than 15% by weight of the constituent fatty acids are ω3-type unsaturated fatty acids; and

(B) 30-85% by weight of triglycerides, wherein at least 15% by weight of the constituent fatty acids are ω3-type unsaturated fatty acids.

The present invention also provides food, feed or medicine comprising the oil composition.

Detailed Description of the Preferred Embodiment

The oil composition of the present invention comprises 15-70% by weight (hereinafter only expressed as %) of diglyceride as component (A), wherein less than 15% of constituent fatty acids are ω3 type unsaturated fatty acids. The content of diglyceride is preferably 20-59.9%, more preferably 30-49.9%, particularly preferably 35-49.9%, from the standpoint of oil stability, physiological action and emulsification stability. Although diglyceride includes 1,3-diglyceride and 1,2-diglyceride, 1,3-diglyceride is preferable from the viewpoint of physiological action. From the point of view of the physiological function, stability and industrial production capacity of the oil, the content of 1,3-diglyceride in the oil composition is required to be 9-55%, preferably 12-50%, more preferably 16-40%, especially Preferably 20-39%.

The term "ω3 type unsaturated fatty acid" as used herein means that the first carbon-carbon double bond is located on the third carbon atom from the ω position and has at least two carbon-carbon double bonds. Examples thereof include unsaturated fatty acids having 14 to 19 carbon atoms such as α-linolenic acid and stearidonic acid and unsaturated fatty acids having 20 to 30 carbon atoms such as eicosapentaenoic acid, eicosapentaenoic acid, Dicosapentaenoic acid and docosahexaenoic acid, among which α-linolenic acid is particularly preferred. From the perspective of oil stability and physiological effects, it is required that the ω3-type unsaturated fatty acid preferably accounts for 0-14.9%, more preferably 0.1-14%, and more preferably 0.5-12%, especially preferably 1-10%, most preferably 4-10%.

From the standpoint of oxidation stability and fatty acid intake balance, it is preferable that the ω9-type unsaturated fatty acid as the residual constituent fatty acid of diglyceride accounts for 1-70%, preferably 5-60%, more preferably 10-50%, particularly preferably 20-45%. Examples of ω9-type unsaturated fatty acids include unsaturated fatty acids having 10 to 24 carbon atoms, preferably 16 to 22 carbon atoms, such as oleic acid, eicosamonoic acid and docosunoic acid, among which Oleic acid. From the viewpoint of the exploitation of its physiological effects, the content of oleic acid-diglyceride oleate is preferably lower than 45%, more preferably 0-40%.

From the standpoint of oxidation stability, fatty acid intake balance, and development of physiologically active effects derived from ω3-type unsaturated fatty acids, ω6-type unsaturated fatty acids having 18 to 22 carbon atoms including another constituent fatty acid as diglycerides are preferable. The content of fatty acid, such as linoleic acid or γ-linolenic acid, is 2-80%, preferably 5-70%, more preferably 10-60%, especially preferably 20-50%. In view of the development of oxidation stability and physiological activity, it is required that the weight ratio of linoleic acid and linolenic acid contained is 0.01-2.0, preferably 0.1-1.8, especially 0.3-1.7.

Preferably, 55-100%, preferably 70-100%, more preferably 80-100, particularly preferably 90-100% of the diglyceride constituent fatty acids are those having 10-24 carbons from the perspective of development of physiological activity and industrial productivity. atoms, particularly preferably unsaturated fatty acids having 16 to 22 carbon atoms. The remaining constituent saturated fatty acids preferably have 14-24 carbon atoms, more preferably 16-22 carbon atoms.

The diglycerides may be obtained by optional methods such as transesterification of oils with glycerol, or esterification of fatty acids derived from oils with glycerol. The reaction method thereof may be a chemical reaction method using an alkali catalyst or the like or a biochemical reaction method using a lipolytic enzyme such as lipase.

Examples of the oil include vegetable oils such as soybean oil, rapeseed oil, palm oil, rice bran oil, corn oil, sunflower oil, safflower oil, olive oil and sesame oil; animal oils such as tallow, lard and fish oil; and hardened oils, fractionated oil, transesterified oil and its random transesterified oil.

The oil composition of the present invention comprises 30-85% of triglyceride as component (B), wherein at least 15% of constituent fatty acids are ω3 type unsaturated fatty acids. From the standpoint of oil stability, physiological action and emulsification stability, it is required that the content of triglyceride is preferably 40-79.9%, especially 50-69.9%. Examples of ω3 type unsaturated fatty acids include unsaturated fatty acids having 14 to 19 carbon atoms such as α-linolenic acid and stearidonic acid and unsaturated fatty acids having 20 to 30 carbon atoms such as eicosapenta enoic acid, docosapentaenoic acid and docosahexaenoic acid, among which α-linolenic acid is particularly preferred. From the perspective of oil stability and physiological effects, it is required that the content of the ω3 type unsaturated fatty acid in the constituent fatty acids of triglycerides be 15-90%, preferably 17-60%, more preferably 17-40%, especially preferably 20-30%. The content of α-linolenic acid in the ω3 type unsaturated fatty acid is preferably at least 50%, more preferably 70-100%, particularly preferably 90-100%.

From the standpoint of oxidation stability and fatty acid intake balance, it is required that ω9-type unsaturated fatty acids as the residual constituent fatty acids of triglycerides account for 1-80%, preferably 5-70%, more preferably 10-60%, particularly preferably 20-50%. Examples of ω9-type unsaturated fatty acids include unsaturated fatty acids having 10 to 24 carbon atoms, preferably 16 to 22 carbon atoms, such as oleic acid, eicosamonoic acid, and docosunoic acid, among which Oleic acid.

From the standpoint of fatty acid intake balance and development of physiologically active effects derived from ω3-type unsaturated fatty acids, it is preferable to include ω6-type unsaturated fatty acids having 18 to 22 carbon atoms as another constituent fatty acid of triglycerides, such as sub- The content of oleic acid or γ-linolenic acid is 1-60%, preferably 2-50%, more preferably 5-40%, especially preferably 10-30%.

Preferably, 40-100%, preferably 55-100%, more preferably 70-100, particularly preferably 80-100% of triglyceride constituent fatty acids are those having 12 to 24 carbon atoms from the viewpoint of physiological activity development. Unsaturated fatty acids, preferably unsaturated fatty acids having 16 to 22 carbon atoms. The remaining constituent saturated fatty acids preferably have 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.

Such triglycerides can be prepared using oils such as perilla seed oil, linseed oil, wild sumac kernel oil, or fish oil, or by esterifying ω3-type unsaturated fatty acids such as α-linolenic acid with glycerol. The reaction method thereof may be a chemical reaction method using an alkali catalyst or the like or a biochemical reaction method using a lipolytic enzyme such as lipase.

The constituent fatty acids in triglycerides can be obtained by combining the above-mentioned oil containing ω3 type unsaturated fatty acids as constituent unsaturated fatty acids with another oil such as rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, sesame oil , corn oil or cottonseed oil etc. by mixing or transesterifying. The triglyceride used here may be liquid or solid at normal temperature.

The remaining components of the oil composition of the present invention are monoglycerides, free fatty acids, and the like. From the perspective of preventing smoke, fragrance, industrial productivity, emulsification, etc. during heating, the content of monoglyceride contained in the oil composition is required to be 0-10%, preferably 0.1-10%, more preferably 0.1-5%, and then More preferably 0.1-1.5%, particularly preferably 0.1-1%. From the viewpoint of preventing smoke and fragrance when heated, the content of free fatty acid (salt) is preferably reduced to a maximum of 3.5%, more preferably 0-2.5%, even more preferably 0-1.5%, particularly preferably 0-1%, most preferably 0-0.5%.

From the perspective of physiological effects, oxidation stability, coloring, etc., the content of fatty acids having at least 4 carbon-carbon double bonds among all constituent fatty acids in the oil composition of the present invention is preferably 0-40%, more preferably 0-40%. 20%, still more preferably 0-10%, particularly preferably 0-1%, and most preferably substantially free of such fatty acids.

From the standpoint of oxidation stability, discoloration, etc., preferably 0.004-5%, more preferably 0.004-2%, particularly preferably 0.02-1%, of an antioxidant is added to the oil composition of the present invention. Antioxidants commonly used in food, medicine and feed can be added. However, from the viewpoint of antioxidant properties, natural antioxidants, phospholipids, catechins, BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), TBHQ (tert-butylhydroquinone), propyl gallate, L-proline, rosemary extract, vitamin C or its derivatives or vitamin E. Two or more of these antioxidants may be used in combination. For example, a preferred combination comprises rosemary extract and vitamin C or a derivative thereof, or vitamin C or a derivative thereof and vitamin E. A particularly preferred combination comprises rosemary extract, vitamin C or a derivative thereof and vitamin E.

The rosemary extract is an extraction product obtained by drying and grinding leaves of rosemary (a plant of Lamiaceae) and extracting with water, hot water, hexane, ethanol, acetone, ethyl acetate or a mixed solvent thereof. In the present invention, in addition to the above-mentioned extracts extracted with organic solvents, essential oil resin preparations prepared from such extracts, or rosemanol, calsonol, and isorosmanol of its components can also be used. (isorosmarol) and the like. From the viewpoint of aroma, products obtained by deodorizing and coloring these extracts by a decompression method, heating and decompression method, supercritical extraction method, column adsorption method, etc. (hereinafter referred to as deodorized products) are particularly preferred. The amount of solvent remaining in these deodorized products is preferably at most 20 ppm, particularly preferably at most 15 ppm. Examples of commercially available rosemary extracts include Herbalox Type O, Herbalox Type HT-O, Herbalox Type 25, Duolite NMH and Duolite NM-1 (both products of Kalsec Co.) and Leomi-ru E and Leomi-ru IO (both products of Lion Corporaion).

From the perspective of imparting good antioxidant properties to the oil composition, the content of these rosemary extracts (dehydration and desolvation products) in the oil composition of the present invention is preferably 0.02-0.5%, more preferably 0.05-0.35%, especially Preferably 0.1-0.3%.

Examples of vitamin C or derivatives thereof include L-ascorbic acid fatty acid esters.

The L-ascorbic acid fatty acid ester is preferably those L-ascorbic acid fatty acid esters dissolved in the diglyceride-containing oil composition, more preferably a higher fatty acid ester having an acyl carbon number of 12 to 22, particularly preferably palm L-ascorbyl acid or L-ascorbyl stearate, most preferably L-ascorbyl palmitate.

From the perspective of imparting good oxidation resistance to the oil composition, the content of vitamin C or its derivatives in the oil composition of the present invention is preferably at least 0.04% (calculated as ascorbic acid), more preferably 0.006-0.08%, particularly preferably 0.008-0.06% %.

For vitamin E, α-, β-, γ- or δ-tocopherol or mixtures thereof may be used, with δ-tocopherol being preferred from the standpoint of heat resistance. Examples of commercially available vitamin E products include EMixD and EMix80 (both products of Eisai Co., Ltd.), MED-6000 (product of Yashiro Co., Ltd.), and EOil-400 (product of Riken Vitamin Co. ., Ltd.'s product).

From the viewpoint of imparting good oxidation resistance to the oil composition, the vitamin E content in the oil composition of the present invention is preferably at least 0.01% (calculated as tocopherol), more preferably 0.02-0.4%, particularly preferably 0.05-0.3%.

When an organic carboxylic acid having 2 to 8 carbon atoms such as hydroxycarboxylic acid, dicarboxylic acid or tricarboxylic acid or their salts is contained in the oil composition of the present invention, hydrolysis is more suppressed. Therefore, inclusion of such compounds is preferred. Specific preferred examples thereof include citric acid, succinic acid, maleic acid, oxalic acid, aconitic acid, itaconic acid, citraconic acid, tartaric acid, fumaric acid and malic acid. More preferred are citric acid, tartaric acid and malic acid. Examples of commercially available citric acid products include citric acid (crystalline) monoglyceride (product of ADM Co.) and purified citric acid crystalline monoglyceride (product of Fuso Chemical Industries Co., Ltd.). Examples of organic carboxylates include alkali metal salts and alkaline earth metal salts thereof, preferably sodium salts and calcium salts.

Extracts or crude drugs containing organic carboxylic acids can be used as organic carboxylic acids. The extract or crude drug can be used in the form of powder, concentrate and other products, which are prepared by extracting fruits such as lemon, citron, plum and have been commercialized.

In view of the effect of inhibiting hydrolysis, the content of the organic carboxylic acid or its salt in the oil composition of the present invention is at least 0.001%, preferably 0.001-0.2%, more preferably 0.0015-0.15%, particularly preferably 0.002-0.1%. When an extract or a crude drug is used, it only needs to be added so that the amount of the organic carboxylic acid contained in the extract or crude drug falls within the above-mentioned range.

From the standpoint of antifoaming properties, it is preferable that the oil composition of the present invention contains silicone in addition to the antioxidant.

Examples of siloxanes include formulations used in food known as antifoaming agents such as dimethylpolysiloxane (KS-66, KS-69, KF-96, KM-72, etc., all Shin-Etsu Chemical Co. ., Ltd. products; THF450, TSA737, etc., are Toshiba Silicone Co., Ltd. products). The oxidation stability of the oil composition of the present invention is further improved by including siloxane in the composition, and the deterioration of the fragrance when the oil composition is used is also improved.

The content of siloxane in the oil composition of the present invention is preferably at least 0.3 ppm, more preferably 0.5-10 ppm, particularly preferably 1-10 ppm.

The oil composition of the present invention can be obtained by optionally adding organic carboxylic acid, rosemary extract, vitamin C or its derivatives, vitamin E, silicone, etc. to the diglyceride-containing oil of the above composition and suitably The resulting mixture is heated and stirred to obtain. Rosemary extract, vitamin C derivatives, vitamin E, etc. may also be dissolved in a solvent such as ethanol before adding.

The oil composition of the present invention is stable to heating and storage for a long period of time and can be used, for example, as edible oil. The oil composition of the present invention can also be used as an antioxidant, which can improve the oxidative stability of conventional edible oils by adding them to the edible oils.

The oil composition of the present invention preferably also includes phytosterols. Phytosterol is a component that has a cholesterol-lowering effect. The content of cholesterol in the oil composition of the invention is preferably at least 0.05%, especially at least 0.3%. In conventional commercial oil compositions prepared using fatty acids obtained by distillation as raw materials, the content of phytosterols is reduced. In this case, it may be preferable to add phytosterols to a content of at least 0.05%, and preferably in the range of 0.05-1.2%. Phytosterols may also be added in an amount of 1.2-20%, and preferably 1.2-4.5%, when a greater degree of cholesterol reduction than conventional vegetable oils is desired. Examples of phytosterols used in the present invention include free substances such as α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitosterol, β-sitosterol, stigmasterol, campesterol Alkanols and cycloartenols, and their esters such as fatty acid esters, ferulates and cinnamates.

The oil composition of the present invention preferably also includes a crystallization inhibitor.

Examples of crystallization inhibitors used in the present invention include polyhydric alcohol fatty acid esters such as polyglycerol condensed ricinoleate, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan Fatty acid esters and propylene glycol fatty acid esters.

Among these polyol fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters whose HLB (Griffin equation, J. Soc. Cosmet. Chem, 1, 311 (1949)) is at most 4, particularly at most 3 are preferred. , sorbitan fatty acid ester.

From the perspective of improving low-temperature stability, the oil composition of the present invention preferably contains the crystallization inhibitor at a ratio of 0.02-2%, preferably 0.02-0.5%, particularly preferably 0.05-0.2%.

The oil composition of the present invention has excellent physiological activities, such as inhibiting the accumulation of body fat, inhibiting the increase of serum triglyceride, inhibiting the increase of chylomicron triglyceride, inhibiting the accumulation of visceral fat, inhibiting weight gain, inhibiting the increase of blood sugar, and improving insulin resistance. Sexuality. In addition, since it has good flavor, difficulty in discoloration, high hydrolytic stability, etc. even under severe conditions of heating at high temperature for a long time, and thus has excellent frying applicability, its use is not limited. Because the oil composition of the present invention has these excellent properties, it can be used in food, feed and medicament, and its form can be oil-in-water emulsion, water-in-oil emulsion, capsule, tablet, granule, powder, gel, pills, oil etc.

In the case of food, the oil composition can be used as a processed oil-containing food containing the oil composition as part of the food. Examples of such processed oil-containing foods include health foods, functional foods, and specific health foods exhibiting specific health-promoting functions. Examples of specific products include baked goods such as bread, cakes, biscuits, pies, pizza crust and bakery mixes; oil-in-water emulsions such as soups, soy sauces, dressings, mayonnaise, coffee margarine, ice cream, whipped cream; water-in-oil emulsions such as margarine, margarine-like spreads, butter creams; fast food confectionery such as crisps; confectionery such as chocolate, caramel, Candy and sweets; processed meat products such as ham, sausage and hamburger steaks; dairy products such as milk, cheese and yoghurt; frying shortening, baking shortening, pasta, panning oils, filling oils, noodles , frozen foods, retort pouched foods, beverages and roux. Such a processed oily food can be prepared by adding commonly used food materials according to the kind of processed oily food and the oil composition. The amount of the oil composition of the present invention preferably mixed into food is usually 0.1-100%, especially 1-80%, but it varies depending on the kind of food. It can also be used as a food material such as cooking oil for frying food. Specifically, it is suitable for cooking home-cooked dishes such as fried meatballs, fried fish and shrimp with noodles, fried pork chops, fried foods without coating, fried fish and spring rolls; fast food confectionary snacks such as fried potato chips , tortilla chips, and combination potato foods; fried confectionary foods such as fried Japanese crispy snacks (age senbei); and fried potatoes, fried chicken, donuts, and instant noodles.

When the oil derived from food raw materials is included because of the needs of preparing products, the weight ratio of the oil derived from food raw materials to the oil composition of the present invention is preferably 95:5 to 1:99, more preferably 95:5 to 5 :95, still more preferably 85:15 to 5:95, particularly preferably 40:60 to 5:95.

The oil composition of the present invention can be used in pharmaceuticals. Examples of the agent include oral preparations such as solid preparations, liquid preparations and gel preparations. In addition to adding oil compositions, this oral preparation can be prepared by adding excipients, disintegrants, binders, lubricants, surfactants, alcohols, water, water-soluble polymers, sweeteners, flavoring agents, Acid correctives and/or other agents commonly used in the form of oral formulations are prepared. The amount of the oil composition of the present invention preferably incorporated into oral preparations is generally 0.1-80%, particularly 0.2-50%, but it varies depending on the use and form of the medicament. With regard to the dosage of the oil composition as a medicament, it is preferably administered in the range of 0.2-50 g per day. Meanwhile, administration may be once a day, or may be several times a day.

The oil composition of the present invention can be used for feed. Examples of feed include feed for domestic animals such as cattle, pigs, poultry, sheep, horses, etc., feed for small animals such as rabbits, mice, etc., feed for fish and shellfish such as eel, sea bream, young totoaba (young yellowtails), lobster, etc. and pet food for dogs, cats, birds, squirrels, etc. The amount of the oil composition of the present invention preferably mixed into the feed is usually 1-30%, especially 1-20%, but it varies depending on the use of the feed. The oil composition of the present invention can be used by substituting all or part of the oil in the raw material.

The feed can be prepared by mixing common feed ingredients such as meat, protein, grains, bran, meal, sugars, plants, vitamins and minerals with the oil composition. Examples of meat include beef, pig, sheep (mutton or ram), rabbit, kangaroo and other meat or game, and their by-products and processed products; refined products of the above raw materials such as fried meatballs, meat-bone meal and chicken meal; and Tuna, bonito, bluefish, sardines, scallops, turbo (turbo) and other fish and fish meal. Examples of proteins include milk proteins such as casein whey, and vegetable proteins such as soy protein. Grains include wheat, barley, rye, milo, and corn. Examples of bran include rice bran and wheat bran. Examples of meal include soybean meal. The total amount of meat, protein, grain, bran and meal in the feed is preferably 5-95%. Examples of sugars include glucose, oligosaccharides, sucrose, molasses, starch and syrup, and their content in the feed is preferably 5-80%. Examples of plants include plant extracts, and their content in the feed is preferably 1-30%. Examples of vitamins include vitamins A, B1, B2, D and E, niacin, pantothenic acid and carotene, which are preferably used in an amount of 0.05-10% in the feed. Examples of minerals include calcium, phosphorus, sodium, potassium, iron, magnesium and zinc, which are preferably contained in the feed at 0.05-10%. In addition to the above-mentioned substances, gelling agents, shape retaining agents, pH regulators, flavoring agents, preservatives, nutritional supplements, etc. commonly used in feed may also be included.

The oil composition of the present invention can be used in the form of an oil-in-water emulsion. The weight ratio of oil phase to water phase is 1/99 to 90/10, preferably 10/90 to 80/20, particularly preferably 30/70 to 75/25. The content of emulsifier is preferably 0.01-5%, especially 0.05-3%. Examples of emulsifiers include various proteins such as egg protein, soybean protein, milk protein, proteins isolated from these proteins and (partial) decomposition products of these proteins, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene dehydrated Sorbitan fatty acid ester, glycerin fatty acid monoester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, glycerol organic acid fatty acid ester, propylene glycol fatty acid ester, lecithin, and enzymatic lecithin. The stabilizer content is preferably 0-5%, especially 0.01-2%. Examples of stabilizers include thickening polysaccharides such as xanthan gum, gellan gum, goa gum, carrageenan, pectin, tragacanth and konjac mannan and starch. The content of phytosterol is preferably 0-10%, more preferably 1-7%, particularly preferably 2-5%. In addition, flavoring agents such as salt, sugar, vinegar, fruit juice, and flavorings, spices such as seasoning and seasoning spices, coloring agents, preservatives, antioxidants, and the like can be used. These materials can be used in the preparation of oil-in-water oily food products such as mayonnaise, dressings, coffee margarine, ice cream, whipped cream and beverages according to methods known per se to those skilled in the art.

The oil composition of the present invention can be used in the form of a water-in-oil emulsion. The weight ratio of the water phase to the oil phase is 85/15 to 1/99, preferably 80/20 to 10/90, particularly preferably 70/30 to 35/65. The content of emulsifier is preferably 0.01-5%, especially 0.05-3%. Examples of emulsifiers include various proteins such as egg protein, soybean protein, milk protein, proteins isolated from these proteins and (partial) decomposition products of these proteins, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene dehydrated Sorbitan fatty acid ester, glycerin fatty acid monoester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, glycerol organic acid fatty acid ester, propylene glycol fatty acid ester, lecithin, and enzymatic lecithin. The content of phytosterol is preferably 0-10%, more preferably 1-7%, particularly preferably 2-5%. In addition, flavoring agents such as salt, sugar, vinegar, fruit juice and flavorings, spices such as seasonings and seasoning spices, stabilizers such as thickened polysaccharides or starches, coloring agents, preservatives, antioxidants and the like may be used. These materials can be used in the preparation of water-in-oil oily foods such as margarine, margarine-like spreads and heavy cream according to methods known per se to those skilled in the art.

The oil composition of the present invention can be used in portable oil-containing foods. The oil content in such food products is preferably 1-30%, particularly preferably 1-20%. Preferably 0-20%, more preferably 1-20% and especially preferably 2-15% phytosterols are included. The content of sugars such as sucrose, glucose, fructose, maltose, xylitol, sorbitol, erythritol or starch is preferably 40-99%. The preferred content of the carbonate blowing agent consisting of an expansion agent such as sodium bicarbonate and an acid agent such as tartaric acid, fumaric acid or citric acid is 0-20%, particularly preferably 1-10%. These materials can be used in the preparation of portable oily foods such as chip candies, candies, caramels and gummy according to methods known per se to those skilled in the art. Specifically, the ability to dissolve in the mouth is improved by the use of carbonate foaming agents.

The oil compositions of the present invention are useful in baked goods. The oil content in such foods is preferably 1-40%, particularly preferably 5-35%. The content of phytosterol is preferably 0-20%, more preferably 1-20%, especially preferably 1-15%. The content of wheat flour is preferably 10-70%, particularly preferably 20-60%. Whole eggs, egg yolks, egg whites, their isolates and one of their breakdown products are preferably contained in an amount of 0-30% and particularly preferably 5-25%. The content of table salt is preferably 0-2%, particularly preferably 0.1-1%. Sugar and baking powder are preferably included in amounts of 0-25% and 0-1%, respectively. These materials can be used in the preparation of baked goods such as breads, cakes and cookies using methods which are per se familiar to those skilled in the art.

Having summarized the invention, further understanding can be obtained by reference to specific examples. The examples provided herein are for illustrative purposes only and should not be construed as limitations of the present invention unless otherwise specified.

Example

Example 1

The following oil compositions were prepared.

Diglyceride Oil A:

Soybean oil fatty acid (650 parts by weight) and glycerin (107 parts by weight) were esterified using Lipozyme IM (product of Novo Nordisk Industry Co.) at 0.07 hPa at 40° C. for 5 hours. The enzyme was isolated by filtration and the resulting filtrate was subjected to molecular distillation at 235°C. The obtained distillate was washed with water, and then deodorized at 235° C. for 1 hour to obtain diglyceride oil A.

Diglyceride Oil B

A mixture of soybean oil fatty acid (455 parts by weight), rapeseed oil fatty acid (195 parts by weight) and glycerin (107 parts by weight) whose saturated fatty acid content was reduced by winterization was esterified in the same manner as diglyceride oil A . The enzyme was then removed by filtration, and the resulting filtrate was subjected to molecular distillation at 235°C. The obtained distillate was washed with water and then deodorized at 235° C. for 1 hour to obtain diglyceride oil B.

Product 1-3 of the present invention and comparative product 1-3:

Diglyceride oil A, diglyceride oil B, perilla seed oil (product of Ohota Yushi K.K.), rapeseed oil (product of Hohnen Co., Ltd.) were mixed in the weight ratio shown in Table 1. To the mixture (100 parts each), vitamin E (MDE6000, product of Yashiro Co., Ltd.; 0.1 part), silicone (KS-66, product of Shin-Etsu Chemical Co., Ltd., 0.0002 part) and lemon acid (0.02 parts) to obtain the product 1-3 of the invention and the comparative product 1-3. Table 1 shows the analysis results of the oil composition thus obtained.

Product 4 of the present invention and comparative product 4

Diglyceride oil B, rapeseed oil, and perilla oil were mixed in the weight ratios shown in Table 3. Vitamin E (0.02 parts) was added to the mixture (100 parts each) to give product 4 according to the invention and product 4 for comparison. The results of analysis of the oil composition thus obtained are shown in Table 3.

Product of the present invention 5

Diglyceride oil B, rapeseed oil and linseed oil (product of Yoshihara Oil Mill, Ltd.) were mixed in the weight ratio shown in Table 3. To the mixture (100 parts), vitamin E (EOil-600, product of Riken Vitamin Co., Ltd.; 0.2 part), vitamin C palmitate (Vitamin C palmitate, product of Roche Co.; 0.025 part) and rosemary were added Fragrant extract (Herbalox TypeHT-O, Kalsec Co. product; 0.025 part) to prepare product 5 of the present invention. The analysis results of the oil composition thus obtained are shown in Table 3.

Table 1 Product of the present invention compare products 1 2 3 1 2 3 Rapeseed Oil Perilla Oil Diacylglycerol Oil A Diacylglycerol Oil B 5025025 2525050 025750 100000 001000 010000 Glyceride Composition ^*1 Triglyceride (TG) Diglyceride (DG) 1,3-DG1,2-DG Monoglyceride (MG) 7821.915.36.60.1 56.243.730.613.10.1 34.865.145.619.50.1 99.20.70.50.20.1 1386.960.826.10.1 98.61.30.90.40.1

Composition Fatty acid composition ^*2 Triglyceride C16:0C18:0C18:1(ω9)C18:2(ω6)C18:3(ω3) 52461925 52392031 83182545 5262198 12424516 853182545 Diacylglycerol C16: 0C18: 0C18: 1 (ω9) C18: 2 (ω6) C18: 3 (ω3) 3138488 3138488 12424516 n.t.n.t.n.t.n.t.n.t. 12424516 83182545

n.t.: not determined

^* 1: Measured by gas chromatography after trimethylsilylation

^* 2: Measured by gas chromatography after methylation according to Standard Oils and Fats Analysis Test Methods 2.4.1.2-1996 and 2.4.2.2-1996 (edited by the Japan Oil Chemists' Society).

Example 2

Frying repeated test

Frozen vegetable balls were repeatedly fried using the respective oil compositions prepared in Example 1 (inventive products 1-3 and comparative products 1-3). The acid value and coloration of each oil composition during frying and the aroma of the cooked product were evaluated.

(cooking conditions)

Frying material: Frozen vegetable balls (Ajinomono Co., Ltd. product)

Oil consumption: 1500g; no oil added during frying

Fryer: An electric fryer (NF-F150, manufactured by Matsushita Electric Industrial Co., Ltd.) was used.

Oil temperature: 190°C

Frying conditions:

Fry the balls (about 75g) every 15 minutes for more than 5 minutes. 2 minutes after the start of frying, the meatballs in the oil composition are turned over. This frying operation was repeated 40 times (cumulative frying time: 10 hours).

(acid value of oil composition)

A portion of the oil composition under frying was taken out every 2 hours to determine its acid value (Standard Oil Analysis Determination Method 2.3.1-1996 (the Japan Oil Chemists' Society)). The value before frying was regarded as 1, and the measured value was expressed as a relative value of the value before frying.

(coloration of oil composition)

Every 2 hours, an oil composition in frying was taken out to measure its redness (R) and yellowness (Y) according to the Lovibond method (standard oil analysis method 2.2.1.1-1996 (the Japan Oil Chemists'Society)). ): The instrument used is a Lovibond PFX880 color tone meter, using a 1-inch glass colorimetric cell, thus obtaining its calculated value (10R+Y).

In addition, the oil composition 10 hours after the start of frying and the fried product at that time were evaluated by 10 panelists according to the following evaluation criteria.

(smell of oil composition)

A: Very excellent, no unpleasant taste such as sourness or astringency was observed;

B: Excellent, an unpleasant taste was rarely observed;

C: Some unpleasant taste such as sour or astringent taste is observed;

D: Poor, unpleasant taste observed

(smell of culinary products)

A: Very excellent, no unpleasant taste such as sourness or astringency was observed;

B: Excellent, an unpleasant taste was rarely observed;

C: Some unpleasant taste such as sour or astringent taste is observed;

D: Poor, unpleasant taste observed

Table 2 properties of frying oil smell acid value color(10R+Y) oil composition culinary products 2 hours later 4 hours later 6 hours later 8 hours later 10 hours later 2 hours later 4 hours later 6 hours later 8 hours later 10 hours later Product of the present invention 1 1.3 2.0 2.7 4.0 5.5 43 62 120 190 203 A A Product of the present invention 2 1.3 2.1 2.8 4.1 5.6 44 64 139 254 271 A A Product of the present invention 3 1.3 2.2 2.9 4.3 6.0 44 65 152 285 310 B B Compare product 1 1.3 2.1 2.8 4.0 5.4 42 60 79 101 182 A A Compare product 2 1.5 2.5 3.3 4.7 6.5 45 75 208 505 780 C C Compare product 3 1.5 ^* - - - - 74 ^* - - - - D* D*

^* : The evaluation of frying was stopped because the smell became significantly worse at the stage 2 hours after the start of frying. Therefore, there are only evaluation values 2 hours after the start of frying.

All the oil compositions of the invention (invention products 1 to 3) exhibited very little spoilage compared to oils containing high diglycerides (comparative product 2) and perilla seed oil (comparative product 3), and cooking using them The taste of the product was also good. In particular, coloring of the oil composition during frying is significantly prevented. As described above, the oil composition of the present invention has a good smell, is difficult to color and has high hydrolytic stability under severe conditions of heating at a high temperature for a long time, and thus is extremely suitable for frying.

Embodiment 3: Human intake test:

(sample)

The comparative product 4 prepared in Example 1 and the product 4 of the present invention were used as samples.

An oil-in-water emulsified beverage having an oil content of 10% was prepared using each sample and ingested. Its composition is listed in Table 4. The beverage obtained by using the product 4 of the present invention has good flavor, appearance, emulsification stability and the like. The oil composition of the present invention can be satisfactorily used in the field of application of oil-in-water emulsions.

table 3 Product of the present invention 4 Product of the present invention 4 Product of the present invention 5 Rapeseed Oil Perilla Oil Linseed Oil Diglyceride Oil B 31.418.6050 81.418.600 3002050 Glyceride composition ^*1 TGDG1, 3-DG1, 2-DGMG 56.243.730.613.10.1 99.30.60.40.20.1 55.943.530.513.00.6

Composition of fatty acids ^*2 Triglyceride C16: 0C18: 0C18: 1 (ω9) C18: 2 (ω6) C18: 3 (ω3) 52442125 52531818 52432327 Diacylglycerol C16: 0C18: 0C18: 1 (ω9) C18: 2 (ω6) C18: 3 (ω3) 3138488 n.t.n.t.n.t.n.t.n.t. 3139479

n.t.: not determined

^* 1: Measured by gas chromatography after trimethylsilylation

^* 2: Measured by gas chromatography after methylation according to the method described in Table 1.

Table 4

Test Drink Recipe %

Oil-water seasoning TORYS CONC (product of Suntory Limited) reduced starch hydrolyzate PO-300 (product of Towa Chemical Industry, Co., Ltd.) reduced starch hydrolyzate PO-500 (product of Towa Chemical Industry, Co., Ltd.) erythrosa Sugar alcohol emulsifier Polyglycerol SY Glyster MS-500 (product of Sakamoto Yakuhin Kogyo Co., Ltd.) 1047.8256.446.443.321

The above materials except oil were mixed and heated to 60°C to form a solution. Oil heated to 60°C was added to the solution and emulsified at 6000 rpm by a TK homomixer (TOKUSHU KIKA KOGYO CO., LTD. product). The emulsion was then treated (2 passes) by a homogenizer (product of SANWAMACHINE CO., INC.) at 200 kgf/cm ² to prepare an emulsified drink.

(Test object and test method)

Experiment with sufficient consideration in the spirit of the Helsinki Manifesto. The subjects were 16 healthy men, aged 27 to 44 years. The intake time, intake and intake of the dinner on the day before the test were unified for all test subjects. Food and beverages other than water were not allowed to be ingested from the ingestion of dinner to the beginning of the test on the day after dinner.

In the test, the test beverage was ingested in an amount sufficient to provide 10 g of lipid per 60 kg of body weight, and blood samples were taken before ingestion and 3, 4 and 5 hours after ingestion. The test stipulates that the subjects shall keep quiet during the test, and prohibit the intake of other food and drink except water.

Carry out the cross test on the two samples according to the above method.

(blood sample analysis)

The collected blood samples were used to evaluate the profile of serum lipids following ingestion of the samples. More specifically, serum neutral lipids and chylomicron TG (which is a type of lipoprotein lipid formed in blood from lipids absorbed in the small intestine) were measured after ingestion of each sample.

The values of serum neutral lipids after ingestion of the samples are shown in Table 5, and the unit is the rate of change (%) of the serum neutral lipid values with the value before ingestion of lipids as 100. Significance was tested by paired t-test. It was found that compared with the comparison product, the product of the present invention had the effect of significantly inhibiting the increase of serum neutral lipids after 3 hours of ingesting the sample (significant level p<0.05).

table 5

Change rate of serum neutral lipid after ingestion of sample (%) Before intake 3 hours later 4 hours later 5 hours later Contrast product 4 Product of the present invention 4 100100 156±7139±7 ^* 136±7132±5 109±5119±3

mean ± standard error

^* : significant p<0.05

Table 6 shows the results of chylomicron TG after ingestion of the samples. Paired t-tests were also performed. As a result, it was found that the product of the present invention had the effect of significantly inhibiting the increase of chylomicron TG 3 hours after ingesting the sample (significant level p<0.05).

Table 6

Chylomicron TG after ingestion of sample (mg/dl) Before intake 3 hours later 4 hours later Contrast product 4 Product of the present invention 4 3±13±1 21±415±2 ^* 11±310±2

mean ± standard error

^* : significant p<0.05

The oil composition of the present invention (product 4 of the present invention) suppressed an increase in chylomicron TG formed from lipids absorbed through the small intestine, thereby significantly suppressing an increase in serum neutral lipids after ingestion.

Embodiment 4: soft capsule

DHA22 (MARUHA CORP. product; 40 parts by weight), corn oil (10 parts by weight), catechin (0.2 parts by weight) and tocopherol (0.05 parts by weight) were mixed with diglyceride oil A as described in Example 1 (50 parts by weight) were mixed to prepare an oil composition (invention product 6). The composition (300 mg) is encapsulated into oval soft capsules to make soft capsules.

Example 5: fried bean sprouts

The oil composition prepared in Example 1 (the present invention product 3; 8 parts by weight) was placed in a frying pan (24 cm), and the frying pan was heated by a gas heater. After 30 seconds, bean sprouts (200 parts by weight) were placed on the frying pan and fried for 30 seconds. Salt (1.4 parts by weight) was added and the bean sprouts were fried for another 30 seconds to cook the fried bean sprouts. The fried beans obtained in this way have good aroma, appearance and cooking operability. The oil composition of the present invention can be satisfactorily used in the application field of frying food.

Embodiment 6: Chinese style condiment (separation type, separation type) parts by weight Oil composition (product 1 of the present invention) sesame oil soy sauce vinegar (acid content: 10%) Japanese alcohol sucrose salt oyster sauce sodium glutamate Chinese broth (powder) garlic oil ginger oil water 255251163140.20.150.10.020.0123.12

After mixing the oil composition and the components other than the sesame oil, the oil composition and the sesame oil were added to prepare a Chinese seasoning (separate type). The Chinese seasoning (isolated type) thus obtained had good taste and appearance. The oil composition of the present invention can be satisfactorily used in the field of seasoning applications.

Example 7: Shortbread parts by weight Oil composition (invention product 4) Flour with low gluten content Strong flour Refined sucrose Whole egg Salt 2003501501501252.5

Place refined sucrose and table salt in a bowl and stir through a Hobart mixer. Slowly add whole eggs to mixture and beat with Hobart mixer. The pre-prepared mixture of low gluten flour and strong flour was added in three parts and the resulting mixture was mixed again with the Hobart mixer. The dough thus prepared was divided into small portions (25 g each) and the portions were placed in metal frames. The shortbread was made by baking the portions in an oven at 160°C for 50 minutes, removing from the rack and allowing to cool. The shortbread thus obtained has a good aroma and appearance. The oil compositions of the present invention can be satisfactorily used in bakery applications.

Example 8: Margarine-Based Spreads

Oil phase Parts by weight

Oil composition (product 2 of the present invention) 33.38

Hardened Palm Oil (IV-2) 4

Hardened Soybean Oil (IV-43) 2

Monoglycerides 0.5

Lecithin 0.5

Polyglycerol condensed ricinoleate 0.5

Seasoning 0.1

Vitamin E 0.02

Water phase Parts by weight

Distilled water 57.4

Skimmed milk powder 0.3

Salt 1.3

The above oil phase and water phase were prepared separately, then mixed and emulsified by a homomixer. The emulsion thus obtained is quenched and plasticized by methods known per se, whereby a margarine-like spread is produced. The margarine-like spread thus obtained has good aroma, appearance and emulsion stability. The oil composition of the present invention can be satisfactorily used in the field of application of water-in-oil type emulsions.

Embodiment 9: Oxidation Stability Test

Use the product 5 of the present invention prepared in Example 1 as a sample to evaluate its oxidation stability according to the standard oil analysis test method 2.5.1.2-1996 (edited by The Japan Oil Chemists'Society). As a result, the Rancimat induction time of the product 5 of the present invention was 4.6 hours, and thus it was found that the oil composition had good oxidation stability.

Embodiment 10: Fried food (fried fish and shrimp with noodles)

Use product 5 of the present invention prepared in embodiment 1 under the following conditions to cook noodles fried fish and shrimp.

Oil consumption: 600g (Chinese pot)

Oil temperature: 180°C, heated by a gas heating furnace (medium heat)

Material: 8 prawns (black tiger, black figurer)

8 slices of lotus root

8 slices of pumpkin

8 pimentos (halved) and

8 eggplants (halved).

Fried Fish and Shrimp Coating: Wheat Flour (100g)

eggs (50g) and

water (150g).

The fried fish and shrimps obtained in this way have good fragrance and appearance. The oil composition after cooking fried fish and shrimp with noodles is also good. The oil composition of the present invention can be satisfactorily used in the application field of frying food.

Embodiment 11: Emulsion Stability Test

The oil-in-water emulsified beverage was prepared according to the formula shown in Table 4 using the oil compositions prepared in Example 1 (the product 1 of the present invention, the comparative product 1 and the comparative product 2). The emulsified drinks thus obtained were put into 50 ml glass sampling bottles and sealed. After the bottle was left to stand at 20° C. for one week, the emulsification state of each drink was visually observed. The results are listed in Table 7.

Table 7 oil composition Just after emulsification After 1 week at 20°C Product of the present invention 1 A A Compare product 1 A A Compare product 2 A D.

A: The emulsion is very stable, no oil or water precipitation is observed

B: The emulsion is stable, and the precipitation of oil or water is rarely observed

C: The emulsion is a bit unstable, and oil or water precipitation is observed

D: The emulsion is unstable and phase separation occurs.

It was found that the emulsified beverage using the product 1 of the present invention has good emulsification stability.

Embodiment 12: animal test

Feed B (comparison) as a control group was obtained by adding triglyceride (TAG; 6%) to the composition based on the high-fat and high-sucrose feed shown in Table 8, by adding diglyceride ( DAG; 6%) obtained Feed C (comparative) or Feed A (invention) obtained by adding DAG (3%) and linseed oil (3%) were used as test groups and fed ad libitum (n=10 for each group). Table 9 shows the results of changes in body weight gain and weight gain per calorie after feeding for 8 weeks.

Table 8 Feed ingredients (wt%) Feed A (the present invention) Feed B (comparison) Feed C (comparison) Linseed oil ^1* DAG ^*2 TAG ^*3 330 006 060 Fat ^*4 Sucrose Casein Cellulose Mineral Mixture ^*5 Vitamin Mixture ^*5 Potato Starch 24132043.5128.5 24132043.5128.5 24132043.5128.5

1 ^* : Product of Yoshihara Oil Mill, Ltd.

2 ^* : diglyceride oil B

3 ^* : Safflower oil (product of Nisshin Oil Mills, Ltd.; 46.4% by weight) + rapeseed oil (product of Nisshin Oil Mills, Ltd.; 49.1% by weight) + perilla seed oil (Ohota YushiK .K.; 4.5% by weight).

^* 4: Lard (5% by weight) + TAG (19% by weight).

^* 5: AIN-76 prescription

^* 6: AIN-76 prescription + choline bitartrate (20g/100g)

Table 9 feed weight initially (g) 8 weeks later (g) Weight gain (g) Weight gain (g/cal) A (the present invention) B (comparison) C (comparison) 23.4±1.123.4±0.823.4±1.4 31.3±2.233.4±3.132.3±1.6 8.0±2.010.0±3.08.9±1.6 10.1±2.512.3±3.811.5±2.1

It can be clearly seen that when the feed A of the present invention is ingested, both the body weight gain and the body weight gain per calorie are suppressed. The oil composition of the present invention can be satisfactorily used in the field of feed applications.

As mentioned above, the oil composition of the present invention is a mixed oil containing triglyceride and diglyceride, the constituent fatty acids of the triglyceride contain a large amount of ω3 type unsaturated fatty acids, and the constituent fatty acids of the diglyceride Contains a small amount of ω3-type unsaturated fatty acid, so the oil composition has good fragrance even under severe conditions of heating at high temperature for a long time, is difficult to color, has excellent hydrolytic stability, oxidation resistance and excellent emulsification stability As well as an excellent fatty acid intake balance, it can be widely developed for pharmaceuticals and foods, and exhibits an excellent effect of inhibiting body fat accumulation by ingesting a small amount of diglyceride.

Claims (13)

1. An oil composition comprising the following components (A) and (B): (A) 15-70% by weight of diglycerides, wherein less than 15% by weight of constituent fatty acids are ω3-type unsaturated fatty acids; and (B) 30-85% by weight of triglycerides, wherein at least 15% by weight of the constituent fatty acids are ω3-type unsaturated fatty acids. 2. The oil composition according to claim 1, wherein the content of α-linolenic acid is at least 50% by weight in the ω3 type unsaturated fatty acid of component (B). 3. The oil composition of claim 1 or 2, further comprising 0.004 to 5% by weight of an antioxidant. 4. The oil composition of claim 1 or 2, further comprising 0.02-0.5% by weight of a crystallization inhibitor. 5. The oil composition of claim 1 or 2, further comprising at least 0.05% by weight of phytosterols. 6. A food product comprising the oil composition according to any one of claims 1-5. 7. A feed comprising the oil composition according to any one of claims 1-5. 8. A medicament comprising the oil composition of any one of claims 1-5. 9. A culinary oil comprising the oil composition according to any one of claims 1-5. 10. The food according to claim 6, wherein the food is an oil-in-water type oil-containing food. 11. The food of claim 6, wherein the food is a water-in-oil type oil-containing food. 12. The food product of claim 6, wherein the food product is a portable food containing oil. 13. The food product of claim 6, wherein said food product is a baked product.